Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall wrote:Also, anyone know what the customs restrictions are for food back into the US?- I was thinking some cheeses would travel well but not sure if I can bring them back into the states.
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Robin Garr wrote:Deb Hall wrote:Also, anyone know what the customs restrictions are for food back into the US?- I was thinking some cheeses would travel well but not sure if I can bring them back into the states.
It's complicated, but meat is out, and unpasteurized-milk cheeses are out.
One thing to consider: If you have food to declare, you will have to make an extra stop - and wait in another line - to go through the Agriculture inspection. In theory they should be well briefed on what's permissible, but you do stand a chance of seeing your goodies tossed into a dumpster.
Deb Hall wrote:Thanks for the insight- that's a very valid consideration. Is the extra line going to be at US Customs ( in Charlotte) or in Frankfort? ( I could eat cheese on the plane if it's the former...
annemarie m wrote:20 years ago when i was in italy, i purchased a whole proscuitto di parma, stuck it in my luggage with dried italian mushrooms and my clothes on top. when i got to customs, i didn't say a word. they looked thru my luggage found the stuff and right before my very eyes tossed my beautiful proscuitto right in the dumpster. needless to say i was bummed out.
Robin Garr wrote:Bummed out indeed, Rosemarie, but count yourself lucky that you didn't find yourself in the legal process docked for a serious fine. It could happen!
I've traveled home with wine from overseas a lot, and there's one firm rule I recommend: Don't lie to Customs. You might get away with it, but they have a lot of inspectors and a lot of X-ray machines, and you're screwing around with federal law. Not worth the risk to me. Your mileage may vary.
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